Swordfish Kebabs Recipe

Name: Swordfish Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/4 cup olive oil; 1/4 cup lemon juice; 1/4 cup Worcestershire sauce; 2 garlic cloves, minced; 1/4 teaspoon pepper; 1 pound swordfish, cut into 1-inch cubes; 12 bamboo skewers; 6 small boiling onions, peeled; 1 green bell pepper, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 12 mushrooms

Servings: persons

1/2 cup dry white wine
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound swordfish, cut into 1-inch cubes
12 bamboo skewers
6 small boiling onions, peeled
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
12 mushrooms

1
Whisk first 6 ingredients in medium bowl to blend.
2
Add fish and refrigerate at least 1 and up to 4 hours.
3
Preheat barbecue (medium heat) or preheat broiler.
4
Drain fish, reserving marinade.
5
Thread fish on skewers alternately with onions, green and bell peppers and mushrooms.
6
Arrange skewers on grill.
7
Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/4 cup olive oil, 1/4 cup lemon juice, 1/4 cup Worcestershire sauce, and more.

Yes, Swordfish Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Kebabs

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